Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(124 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr Plus rhubarb cooking and cooling

Skill level

Easy

Servings

Serves 16

This recipe tastes even better with homegrown rhubarb

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
278
protein
4g
carbs
34g
fat
15g
saturates
9g
fibre
1g
sugar
21g
salt
0.5g

Ingredients

  • 1 quantity Barney's roasted rhubarb (see recipe, below method)
  • 250g pack butter, softened, plus extra for greasing
  • 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
  • 250g self-raising flour
  • ½ tsp baking powder
  • 4 large eggs
  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • icing sugar, for dusting

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
  2. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Foodmonster2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for a picnic and it went down very well. However, it didn't look like the picture. Even though the batter was very thick, when I took it out of the oven I found that the rhubarb and custard had sank right through to the bottom. Still delicious.

mammak's picture

Loved it! Didnt have 4 eggs, only 3. Didnt have vanilla so put in cinnamon. Didnt have caster sugar so did half brown and half white.
And used my own rhubarb and cheap custard.

It was Fabulous!!! xx

lizzieflo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make. I cooked it in my Ramoska but like most of the others had to cook it for the extra 20 minutes. Am going to try it with roasted plums next as we have a glut of these from our allotment.

pcrolton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fabulous..lots of yummy comments from friends. I also found it needed longer..1hr 40minutes in the end. Well worth the wait !

misspink1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i made this with home grown rhubarb, it was pretty simple to make and i made 3 of them for my family, they all enjoy it, very tasty, nice on its own or with custard, will make it again.

georgewillows's picture
  • 1
  • 2
  • 3
  • 4
  • 5

people keep giving me rhubarrb so I will make more!! It's possibly the best cake ever.

lglad12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe and i have family coming to stay so about to make it for second time, i did slip up the first time i made the recip though when adding my custard to cake mix i suddenly realised i had added rice pudding not custard i carried on with the recipe and it turned out grate. This time i make it i will defiently be using custard and extra rhubarb.

gillian62's picture

I made this fabulous cake this weekend.. Having read all the reviews, I did add more rhubarb, and a little extra sugar. I also found that the cake did not cook in the specified time..Mine was perfect, and beautifully moist having cooked it for the initial time, then covering in foil, and cooking for a further 45 minutes in a fan oven at the given temperature . I used a 23cm spring-clip cake dish.
Lovely recipe, and I shall certainly use it again.

candygirlm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had to cook for an extra 20mins, but this cake was amazing. Cooked it at a family BBQ and it was gone in seconds, this is one of my new favorites!

alicekh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely cake! Followed the recipe exactly, except for cooking it for 20 mins longer as suggested. Beautifully moist. We served it warm with vanilla ice cream.

betsyvriend's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oh - forgot to mention - I saved the syrup I drained off the rhubarb and drizzled it over the cut slices of cake - absolutely fantastic. The sharp rhubarb flavour cuts through the sweetness of the sponge perfectly! x

betsyvriend's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely LOVE this recipe. As many other reviewers note, it took longer than the recipe stated, but I actually found that once it cooled a little in the tin and then on the rack, it firmed up quite considerably. The custard sponge itself is delicious, and the little pockets of rhubarb and daubs of custard make it AMAZING. I'll definitely make this again and again. It's a rhubarb season staple! x

milkermel's picture

this is a fabulous recipe wish rhubarb was in all year!

twitchie's picture

this cake is the best ever, its moist, easy to make but i did as some other comments suggersed and i split this cake mix into two deep round cake tins and they came out great. I gave one to my sister and she also said it was the best and i did use homegrown rhubarb yummy!!!!!

loz_kelly79's picture

Yum, yum, yum! All I changed was cutting the butter down to 150g... Worked a treat.

littlemisspoog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake last night (my very first cake!) and it was delicious!! Very simple to make and seriously tasty. Next time I think I will add a little extra rhubarb, but the consistency was perfect and overall a real treat!!

mollyedenjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

REALLY YUMMY!! baked it for my birthday for my colleagues, and they're really enjoying it...

Though I cooked it for 2 hours and it doesn't look as dry as in the picture... I did put 550g of rhubarb in though, and I creamed the sugar & marg, and my rhubarb still sank...

soooooo good though - I could eat more than one slice!

smeggy's picture

Like everyone else it seems, I found that this needed more cooking.My cake took 2 hours with the heat turned up to 170C until it passed the skewer test. Well worth the wait though.I had just picked my fruit so I am guessing it had a high moisture content, even after baking. I will be cooking it again.

beatrix's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It's good. I added quite a lot of extra custard, and it's nice if it IS a bit solid because it's good as clumps in the cake.
People who say they're put off by the quantity of butter, only need to look to see that it's actually standard cake proportions: equal quantities of butter, flour and sugar. I reduced the cake size to 200g of each of these, and only 3 eggs. And the margarine I used worked fine in place of butter.
As others mentioned, I did need to cook the cake for longer than the recipe stated, but that was fine, and it came out as a nice "pudding" cake. Not elegant, but very tasty.
For people with a sweet tooth though, the rhubarb was still quite sharp, so more sugar, or very young sweet rhubarb is needed (I, however, lliked the contrast of sharp and swete in the cake).

dianecrtr4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and have tried it in a traditional round cake tin and also a oblong tin with 3inch sides and worked brilliantly. Have made this with rhubarb but also with apples and again easy tasty and gone in a second. When made in a the traditional round cake did have to leave for slightly longer in the oven approx 20mins..

Pages

Questions

Tips